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One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 462
on pan honey mustard chicken, potatoes, green beans

A zesty, one-pan spin on the classic meat-and-potatoes dinner, our honey-mustard chicken and vegetables makes for a super-easy, healthy weeknight supper.

Easy Dinner Trick #1: Use What You’ve Got

This baked honey mustard chicken recipe is one of those magical one-pan dinners that we often find ourselves making when we’re overdue for a trip to the grocery store. Using ingredients we’ve almost always got around—potatoes (they last forever so we like to stock up), chicken breast, Dijon mustard—we’re able to toss together a quick and healthy dinner that’ll squeeze out one more day before we’ve got to face the supermarket again. And isn’t that just the best feeling?

ingredients on counter, shallots, green beans, fingerling potatoes, raw chicken breast, honey and mustard
raw chicken breast that has salt and pepper on parchment
Honey mustard sauce in a small bowl with a whisk
4 large chicken breasts browned in a pan

Easy Dinner Trick #2: Drizzle Honey Mustard Sauce on Everything.

Dijon mustard has that perfect mustard seed heat, and golden, raw honey is an ideal foil—together they make the worlds’ greatest, pour-on-everything dressing! Our honey mustard sauce for chicken is as basic as they come, and that’s just the way we like it. It transforms this simple meal of chicken breast, potatoes and green beans into a savory, juicy one-pan dinner worthy of a French bistro. Plus, this super yummy honey mustard sauce is made with ingredients you’ve probably always got in your fridge and pantry. All you’ll need is:

  • Dijon mustard. Accept no substitutes! Mustards vary a lot, and Dijon mustard is definitely the mustard you want to use for this sauce. We love its assertive mustard-y heat, and complex flavor. Save that all-American yellow mustard for summer hot dogs.
  • Honey. We make this recipe using raw honey, because it’s what we have at home. However, any honey you have around will work fine.
  • Salt.
  • Paprika.
  • Apple cider vinegar. This is optional, but we love the slight acidic bite it adds to the sauce.
shallots and potatoes in a roasting dish
green beans, fingerling potatoes and and chicken breasts in a roasting pan

How To Make This Magical One-Pan Chicken

Honey mustard chicken and potatoes, in three super-fast steps. The whole thing takes about an hour start-to-finish, but most of that is inactive time—just waiting for the oven to work its magic.

  1. Whisk together the honey-mustard sauce!
  2. Roast the potatoes, shallots and rosemary until the potatoes are starting to tenderize.
  3. Add the chicken, spoon some sauce over it, and bake until the chicken is done!
one pan honey mustard chicken with green beans and potatoes

Tools You’ll Need

Like any great one-pan chicken dinner recipe, this baked honey mustard chicken doesn’t require much of you! You’ll need:

Did Somebody Say “Give Me All The One-Pan Chicken Recipes, Please”?

Over the years, we have talked to so many home cooks who are in search of delicious, low maintenance, relatively healthy food to prepare for their families, because eventually foodies grow up and have kids and still need to eat. One-pan chicken is one of our very favorite dinnertime moves, and these six recipes help keep that simple formula (chicken + vegetables + one pan) feeling fresh and interesting.

One Pan Honey Mustard Chicken with green beans and potatoes
One Pan Honey Mustard Chicken with green beans and potatoes

One-Pan Wonder

We hope this one-pan chicken recipe was a one-pan wonder for you! Let us know how you like it! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

One Pan Honey Mustard Chicken and Vegetables

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 462


  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 tsp sea salt, divided
  • 1 Tbsp apple cider vinegar (optional)
  • 1 tsp paprika
  • 1/2 tsp freshly ground pepper
  • 3 tbsp Extra-virgin olive oil
  • 2 large shallots, roughly chopped (about 1 cup)
  • 1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
  • 2 sprigs rosemary, stems removed, leaves chopped
  • 1/2 lb green beans, washed and trimmed
  • 2 lbs boneless skinless chicken breasts


  1. Preheat oven to 375°F.
  2. Make the honey-mustard sauce: In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
  3. Season the chicken breasts with the remaining 1 teaspoon salt and the pepper.
  4. Heat 1 tablespoon olive oil in a large oven proof skillet or braiser over medium high heat. When the oil is glistening, sear the chicken until golden brown, about 3 minutes each side. Remove the chicken from the skillet onto a plate.
  5. Add the shallots and fingerling potatoes along with the remaining olive oil into the braiser and toss to combine. Sprinkle with rosemary and place the potatoes in the oven, uncovered, for 15 minutes.
  6. Remove the skillet from the oven. Nestle the chicken (along with any juices from the plate) and the green beans into the par-cooked potatoes in the skillet. Continue cooking for another 15 minutes.
  7. Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, toss to combine. Cook for 10-15 more minutes longer or until the chicken has reached 165°F with an instant-read thermometer.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 462
  • Protein 47 g
  • Carbohydrates 41 g
  • Total Fat 12 g
  • Dietary Fiber 3 g
  • Cholesterol 135 mg
  • sodium 376 mg
  • Total Sugars 24 g

One Pan Honey Mustard Chicken and Vegetables

Questions & Reviews

Join the discussion below.

  • Salma El Beialy

    One of my absolute favorite recipes and always a success! Wanted to ask if maple syrup would work instead of honey because that’s what I have at home? :)

    That would probably change the flavor quite a bit, we recommend sticking to the honey.

  • Jess

    Have you considered stone ground mustard with honey? I'm wanting to try this and wondering if you have!

    We haven't tried it in this recipe. Let us know if you try that out, we'd love to hear!

  • Simeon

    Can i freeze the chicken?

    We haven't tested freezing this recipe but if you try it, we recommend freezing the chicken in the marinade. When ready to cook let the chicken and sauce fully thaw and then toss with other ingredients before cooking.

  • Nicole Tirado

    Can you make in an air fryer? So the potatoes would be crispy?

    Not sure. We actually don't own air fryers yet. But if you try it, let us know how it works!

  • Michelle Mance

    Do you cover the braiser while baking? Thank you!

    We don't!

  • Aseel Wasmi

    It was one of the best chicken recipes ever .. they taste is amazing

    Thank you Aseel! We are so happy you loved it!

  • Andrea B.

    This was such a tasty and satisfying meal. I used a tsp. or two of the apple cider vinegar to deglaze the pan after searing the chicken and it really primed the potatoes for roasting. I used a bit less honey than called for and it was still delicious. Thanks so much for this relatively easy yet special meal - yum!

    You're welcome, Andrea! We are so happy that you tried it and enjoyed it. Thank you!

  • Brenda Palmer

    I made this yesterday and it was a huge hit! Must admit I am not a honey mustard fan, but this dish was absolutely wonderful! Thank you for sharing.

    You're welcome Brenda! We are so happy to hear it was such a huge hit! Thanks so much for taking the time to let us know!

  • k

    I have never written a review on a recipe that I have used because I always change it when I make it so it's really not that recipe, but this one I followed pretty close (I don't measure much and I used a bit of hot honey with the regular honey and I use carrots because I didn't have green beans). My husband doesn't say this very often but he said "this is a keeper". That's when I know it's a good recipe. I didn't go by time, I use a meat thermometer to 165 degrees and allow it to set. We used a jacquard on the chicken first because our breasts were thick. I would definitely make this recipe again. For guests even. We put the sauce mostly on the chicken and a little on the veggies. Browning is essential for all of it. Good recipe

    Wonderful! So glad you liked it.

  • Laurie Kagan

    I made this tonight and LOVED it. It is simple and so, so delicious. I used bone-in, skin-on chicken breasts, because that is what was defrosted. I lengthened cooking times, because the breasts were thick. I cooked them for six minutes a side when browning, 20 minutes in the oven before adding the sauce and then roughly 20 additional minutes until the thermometer said 165. I skipped the potatoes in order to serve this over quinoa (the sauce was great on the grain) and used asparagus added 10 minutes before the end because that's what I had on hand.

    I love sauce so I doubled the sauce recipe. That was too much. Next time I will make 1.5 portions of sauce. The left overs were divided and sauced to go into the freezer for future instant dinners along with frozen quinoa that is always on hand. This recipe is a keeper (and I don't usually like chicken breasts versus thighs).

    Thanks Laurie! Happy to hear it's a keeper!